Looking for a warm, satisfying meal that’s also good for you? Our Chicken and Mushroom Risotto with Brown Rice is the perfect comfort dish that combines lean protein, whole grains, and flavorful vegetables. This risotto offers a creamy texture without using heavy cream, all while supporting your nutritional goals.
What Is Chicken and Mushroom Risotto with Brown Rice?
Chicken and mushroom risotto is a savory rice dish cooked slowly until it becomes creamy and rich. Traditional risotto uses Arborio rice, but swapping it with brown rice increases the fiber and nutrient content. The dish features tender chicken breast and earthy mushrooms, simmered together with garlic, onion, and a gentle touch of herbs. It’s perfect for dinner on a cool evening, offering both comfort and nourishment.
Health Benefits and Precautions
One of the main benefits of using brown rice in this recipe is its high fiber content. Brown rice is a whole grain, meaning it retains the bran and germ, providing essential nutrients like B vitamins, iron, magnesium, and antioxidants. This can help with digestion, blood sugar stability, and long-term heart health.
Mushrooms add depth of flavor and come packed with vitamins such as Vitamin D, B-complex vitamins, and antioxidants that may help support immune health. Chicken breast is a great source of lean protein, supporting muscle repair and keeping you full longer.
However, if you have food allergies or intolerances, be cautious about the broth or cheese you use. Always choose low-sodium broth for heart health, and if you’re lactose-intolerant, opt for dairy-free substitutes for Parmesan or skip it altogether.
Chicken and Mushroom Risotto with Brown Rice Recipe
Ingredients
- 1 cup uncooked brown rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 ½ cups mushrooms (cremini or button), sliced
- 4 cups low-sodium chicken broth (warm)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Start by rinsing the brown rice under cold water to remove excess starch. Set aside.
- In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onion for about 3 minutes until translucent, then add the garlic and cook for 1 more minute.
- Add the mushrooms and thyme. Cook, stirring occasionally, for about 5 minutes or until the mushrooms are soft and releasing their liquids.
- Pour in the rinsed brown rice. Stir to coat it with the oil and mushrooms for about a minute to add flavor to the grains.
- Begin adding the warm broth, one cup at a time. Stir frequently and allow the rice to absorb the liquid before adding more. This process will take about 40-45 minutes since brown rice takes longer to cook than white rice.
- Once the rice is tender but firm (al dente), return the chicken to the pan and stir it in. Let it heat through for about 5 minutes.
- If you’re using Parmesan, stir it in now for a richer flavor. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh chopped parsley if desired.
Conclusion
This Chicken and Mushroom Risotto with Brown Rice is a delicious and health-conscious twist on the classic recipe. It blends comforting textures and flavors with whole foods that support wellness. Whether you’re looking to increase your fiber intake, enjoy a balanced protein source, or simply have a cozy meal with family, this recipe has got you covered.
For a vegetarian version, simply skip the chicken and use vegetable broth. Pair it with a side salad or steamed veggies for a wholesome dinner you’ll come back to again and again.
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